Buttery squid with mushrooms and asparagus
Ingredients for 4 portions
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Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course. |
Preparation
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Clean the squid and chop into small bitesized pieces. Clean asparagus and blanch for 1 minute, chop into pieces of similar size as squid. Remove the stalk from shiitake and chop them into thick slices.
Pour oil onto the frying pan and stir-fry everything. Add Kikkoman Stir-Fry Sauce and butter and toss well to coat all ingredients. Garnish with thinly chopped nori and chives.
